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EGGPLANT CASSEROLE 1 large eggplant 1 c. bread crumbs 2 eggs 1 onion, chopped 1 green pepper, chopped butter Peel eggplant and cube; cook in enough water to cover. Cook until tender; drain and mash. Add bread crumbs while hot and cover. Saute onion and pepper in a little butter, then add to eggplant mixture. Add beaten eggs and salt to taste and mix. Put in casserole or large pie pan. This portion can be put in freezer for future use. Before baking, add topping. Eggplant Topping: Put pieces of pimiento cheese or plain cheese over the eggplant, then a layer of sliced tomatoes over the cheese. Add another layer of cheese over tomatoes. Bake in 375 degrees oven, uncovered, for about 1 hour. Insert knife to test. If comes out clean, it's done. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |